No image available
Member recipe

Orecchiette with Aubergine and Broad Bean Sauce

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 5 minutes Cook: 13 minutes Up to 15mins cooking

Skill level



Serves 3

This pasta sauce uses yogurt for a fresh tangy flavour, but you can substitute crème fraîche or single cream, if you prefer.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 250g Waitrose Orecchiette Pasta
  • 200g frozen baby broad beans
  • 2 tbsp Patak's Balti Medium Curry Paste
  • 190g jar Sacla Char-grilled Aubergine Pesto
  • 150g natural bio yogurt


  1. Cook the pasta in a large pan of boiling, lightly salted water for 8 minutes. Add the frozen beans and cook for a further 3-4 minutes until the pasta and beans are tender. Drain lightly, so the pasta is still dripping water in the colander, and return to the pan.

  2. Add the aubergine pesto, curry paste and yogurt and heat through for 30 seconds. Season with a little salt if necessary and serve.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.